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Better than Paris Crepes Recipe

Crepes alert! When you can’t go to Paris, bring Paris to you with this easy crepes recipe. Get the ingredients and learn how to make them with my super simple techniques!

My love of food and cooking has always been with me, but didn’t really blossom until I went away to college and had to cook for myself. At first, I’d eat out a lot {hello freshman 15 25} but then I started copying my Mom’s recipes to have copies in my recipe box so those semesters away, I could make good food. Crepes was at the top of this list.

When I made them for the first time in my Sophomore year for myself {and by default for my roommates too} one of my roommates and best friends, Amy, insisted these were the best crepes she had ever had. She was the one who deemed these better than Paris crepes because she had just spent a semester studying abroad in Europe.

Surely she has been mistaken I thought. There is no possible way these could be better than the crepes you get is Paris. It’s PARIS.

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But then I went to Paris last Fall and tried them for myself and by golly, I think she was right.

Now, before I offend every French person with this statement, let me be clear: Paris crepes are good. Great in fact {!!}, especially with Nutella. But they were different and I prefer this recipe over theirs.

Sacrilegious? Perhaps. But it’s just my opinion…and Amy’s. Ha!

The recipe is simple and the method for pouring the batter into the pan takes some practice, but honestly after a few tries, you’ll get it down and it is worth the time you put into making crepes. I’ve written out all the tips I can think of to ensure success for this recipe in the printable version below. If you end up making these, I would love to hear about it in the comments below.

Better Than Paris Crepes Recipe

Crepes alert! When you can’t go to Paris, bring Paris to you with this easy crepes recipe. Get the ingredients and learn how to make them with my super simple techniques!

Ingredients

4 large eggs

2 1/4 cups milk

2 cups all purpose flour

1 tablespoon sugar

1/4 cup melted butter or canola oil

good pinch of salt

Instructions

Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump free. Refrigerate at least 1 hour, but 2 is ideal.

Place nonstick or cast iron skillet over medium to medium high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.

After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.

I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

Notes

A few notes about making crepes:The first one usually doesn't work perfectly. I don't know why. Just eat this one as a quick snack and continue on. No one needs to know ;)You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flipping perfectly, although adding it every time certainly isn't a bad thing!Practice makes perfect.*The medium to medium high heat is an approximation because all stovetops are different. If your crepes are cooking in about 30 seconds total, you are at the right temperature.

I’d say 3-4 tablespoons at the most, but it depends on how large your skillet is. I just sprinkle a super thin layer of sugar over the whole thing and then squeeze the lemon juice over that. Nothing fancy about it 🙂

I made these a few days ago with cream cheese (added vanilla and cinnamon) and strawberries. They were great and I don’t typically like Crepes. My 7 year old picky eater just requested I make them again tomorrow for breakfast.

Lauren, these were the easiest crepes I have ever made! The batter makes many crepes, so I saved half of the batter in the fridge until the next day. I also found that using nonstick spray made it easy to swirl the batter in the skillet and the crepes weren’t greasy. A little sweetened cream cheese and blueberry topping made them perfect. Thank your mom for me!

Make these all the time,
I pile them up….fill them with fresh blueberries, or fresh Strawberries combined with fresh Pineapple. With a smigin of fresh whipped cream (no sugar added)….the family loves them.

For Christmas, our family always makes a Hungarian dish called Palacsinta: baked crepes with a ricotta, nutmeg, lemon filling. Your crepe recipe looks very similar to ours. We also have guests and new family members tell us they are better than Parisian crepes! I often make a mini batch (without filling) to keep in the fridge for a quick snack or an easy wrap for breakfast on the go. Thanks for sharing. Spread the love of crepes!

I’m wondering what kind of milk you use. I’d imagine there’s a difference between using skim vs whole vs anything in between. What have you found works best? I’ve never been brave enough to try to make crepes before, but this recipe looks doable!

I dare to say that you make this look easy enough to make. My husband loves crapes and has been hoping for the entire 10 years of our marriage that I would learn to make these. His birthday is the 27th of December and I might actually surprise him with these this year. We have homemade blackberry and strawberry jam and with some homemade whipped cream these would be wonderful!

I made these last week and my husband liked them so much we are making them again this weekend. This was my first attempt at making crepes and they really were easy to do. Much less fussy than pancakes.

My family and I just finished eating these for dessert! Oh my goodness… droooool. I used vanilla almond milk because that is what we drink, but followed the recipe exactly. I stuffed them with nutella and topped them with bananas and powdered sugar. This was my first time making crepes, but it won’t be my last! The mistakes were happily eaten by my teenage son, and by the last crepe I was getting them round(ish), even, and flipping them whole. Everyone should be trying these! Delicious!

You don’t need to refrig.trust me ???? mix all the ingred.well and start ☺. The first never comes out perfect because the skillet isnt hot enough and sometimes more oil is put than needed. Why because as temp.risens the oil gets thinner and theres more than needed. Try to put less and get the skillet HOT you can try by adding a drop with a spoon if it starts really sizzling it should be good to go. Let me know if I helped ????

I been making these,from three time I was about 8 the only diffrence is I make it up the night before and I add cinnamon. When we had these when we growing up it a very special treat as there were 9 of us

I thought I would comment about the amount of crepe batter for one crepe and also the size of the pan. I use a 10” non-stick skillet and a scant (almost) 1/3 cup of batter for each crepe. Nothing beats a real French crepe! I’ve made some with whole wheat too which I think turned out pretty good. http://oldworldtaste.com/easy-whole-wheat-honey-crepes/

First you haven’t really asked anybody that has experience in the kitchen and working as a chef. I’m a chef by trade and I can answer that question about your pants in the First Once very easily cuz mine always come out perfect even the first one. Problem is here’s a couple things you need to do one do not stack your nonsense your non-stick pans together. Do not do it it will ruin the interior after you wash your pan you need to dry it immediately. Put a little cooking oil in it after you dry it you use paper towel and wipe it around so that it’s what inside all the way around. When you go hit the pan turn it on low then after it warms up gradually go up to medium if you feel you need just a little more oil at just a touch more. Once your pan is hot enough then put your crepe batter in it and cook it. Do not and I repeat do not use non-stick sprays in the pans. Again do not use non stick sprays in it!! You will ruin the coating that’s in there no matter how expensive or good your pan is do not use them. Used cooking oil canola something like that never anything else. Follow these methods and your first one always come out right. Never leave water in your pants to dry never. Once again it will hurt the coating. Also in your crepe batter you can use 1/4 to 1/3 teaspoon of vanilla into the batter gives really great flavor. People always try starting their pans on high and then turning them down what happens is it gets too hot on bottom and actually hits the bottom way too much way too fast and does not cook evenly and can Scorch the bottom of you fruits. Even medium depending on gas or electric can do the same thing. That’s why you start on in between low and medium let it get warm and then slowly turn it up to medium and then you should have a nice even heat distribution to the bottom of the pans even very cheap pans will last by following these methods.